Sorry, Grandma! We Think OUR Not-So-Secret Eggnog Colada Recipe Is the Best

Grandma’s secret recipe for eggnog is admittedly pretty awesome, but since you’re never going to get that ingredient list out of her, we’re giving you an alternative that will knock your holiday socks off! Coconut rum, caramelized pineapple and concentrated pineapple juice are our secret ingredients (always happy to share here at Brit + Co!). Traditionally summer flavors mixed with THE drink of the festive season might sound a little unusual, but you’ve got to try it. It might just be the best eggnog you’ve ever tasted! Serve in pretty glasses (like these DIY party glasses) or glass teacups alongside these crostini for an extra special treat.

Ingredients:

Serves 8-10

3 cups whole milk

1 cup heavy cream

3 cinnamon sticks

1 teaspoon vanilla extract with seeds

½ teaspoon dried nutmeg

1 cup pineapple juice

8-10 pineapple wedges

3 heaped Tablespoons soft brown sugar

5 eggs, separated

2/3 cup granulated sugar

3/4 cup coconut rum

1/3 cup toasted coconut flakes

vanilla pods for decoration (optional)

sprinkled cinnamon for decoration (optional)

Add the milk, cream, cinnamon, vanilla extract and nutmeg to a saucepan. Bring to a gentle bubble over a medium heat, then turn off the heat and leave to cool to room temperature.

Pour the pineapple juice into a small saucepan, bring to the boil, then simmer on a medium heat until reduced by two-thirds. Allow to cool to room temperature.

Preheat a skillet on a medium heat. Dust the pineapple wedges in the brown sugar and place in the skillet. Cook for 2-3 minutes until the sugar starts to caramelize, then turn over and cook for a further 1-2 minutes. Turn off the heat and transfer to a plate.

Place the egg yolks, granulated sugar and reduced pineapple juice in a large bowl or stand mixer. Whisk for 1-2 minutes, until lightly creamy. Place a sieve over the bowl, and slowly pour in the milk, whisking a few times during pouring, until the mixture is combined. Stir in the coconut rum. You can cover and refrigerate the mixture at this point, if making ahead.

Just before you’re ready to serve, whisk the egg whites to the soft peaks stage. Add the egg whites to the bowl with the milk/rum mixture. Gently fold in until there are no lumps.

Serve with the caramelized pineapple chunks and sprinkle with toasted coconut. You could also serve with sprinkled cinnamon and vanilla pods to decorate if you like.

Add the milk, cream, cinnamon, vanilla extract and nutmeg to a saucepan. Bring to a gentle bubble over a medium heat, then turn off the heat and leave to cool to room temperature.

Pour the pineapple juice into a small saucepan, bring to the boil, then simmer on a medium heat until reduced by two-thirds. Allow to cool to room temperature.

Preheat a skillet on a medium heat. Dust the pineapple wedges in the brown sugar and place in the skillet. Cook for 2-3 minutes until the sugar starts to caramelize, then turn over and cook for a further 1-2 minutes. Turn off the heat and transfer to a plate.

Place the egg yolks, granulated sugar and reduced pineapple juice in a large bowl or stand mixer. Whisk for 1-2 minutes until lightly creamy. Place a sieve over the bowl, and slowly pour in the milk, whisking a few times during pouring, until the mixture is combined. Stir in the coconut rum. You can cover and refrigerate the mixture at this point, if making ahead.

Just before you’re ready to serve, whisk the egg whites to the soft peaks stage. Add the egg whites to the bowl with the milk/rum mixture. Gently fold in until there are no lumps.

Serve with the caramelized pineapple chunks and sprinkle with toasted coconut. You could also serve with sprinkled cinnamon and vanilla pods to decorate if you like.